What is everybody cooking this weekend for the game?

[troyer37]

I have been thinking about smoking something for the game this weekend. Anybody recommend any good recipes for smoking? Go Hogs!

[Großer Kriegschwein]

Would love to smoke a boston butt. However, I think I'm gonna shy away from cooking any pork until we have a winning record.

[hogcard1964]

Pork steaks.  It's a tradition for our openers.

[Anybody]

I am cooking up a Razorback victory !   

GO HOGS !!!

[troyer37]

Pork Steaks sound fantastic.

[PorkRinds]

smoking a fatty....pork butt.

[Großer Kriegschwein]

Well I guess I can scratch that superstition off the board. Still not gonna drive by a hearse or skip black-eye peas and hogjaw on New Years Day.

[Pickwick Hog]

My liver and kidneys.

[Piggfoot]

Gonna smoke a War Eagle.

[hawgwild child]

Keg and whatever me and my cheap college roomates can find. Probably just burgers and dogd

[Torqued pork]

Briggs & Stratton early. T bones later.

[troyer37]

Sounds like maybe a pork butt is the way to go!

[cutehog48]

Best recipe for pork butt?

[The_Iceman]

[PorkRinds]

Best recipe for pork butt?

cover in yellow mustard, cake on the rub of your choice, smoke low and slow at around 225-250 until it reaches 195 degrees.  Wrap in foil and an old towel, place in cooler for one hour.  Then remove, pull, and enjoy.  Easy peasy.  If you wanna get fancy inject it with some apple juice or whatever you wish.

[popcornhog]

Keg and whatever me and my cheap college roomates can find. Probably just burgers and dogd

Are you planning on partaking in the "student club" seats this year? I'm interested to hear more about it.

[troyer37]

Pork Rinds I appreciate the Recipe I am going to give this one a shot this weekend. I am also smoking a beer can chicken!

[Speedracer]

Whiskey

[010HogFan]

"cars" - Auburn fans

[PorkRinds]

Pork Rinds I appreciate the Recipe I am going to give this one a shot this weekend. I am also smoking a beer can chicken!

No problem.  Don't get discouraged on the pork butt.  It will hit about 165-170 or so and stall for a good couple of hours. This  is called "the wall" in some circles.  Just keep at it.  Your patience will be rewarded.

[DLUXHOG]

bbq tiger meat....

[razorbackkid]

j/k  .... pop tarts and spaghetti o's.

[Suidae]

Will be in London.
Maybe fish and chips?

[Großer Kriegschwein]

No problem.  Don't get discouraged on the pork butt.  It will hit about 165-170 or so and stall for a good couple of hours. This  is called "the wall" in some circles.  Just keep at it.  Your patience will be rewarded.

The sweat point sucks don't it?

[PorkRinds]

The sweat point sucks don't it?

So bad.  I'm a fiddler too, and it's so darn hard for me to just watch it stall and do nothing.  But I do, and I reap the benefits of said decision.

[troyer37]

3 lbs. Three hours? Or longer?

[Großer Kriegschwein]

So bad.  I'm a fiddler too, and it's so darn hard for me to just watch it stall and do nothing.  But I do, and I reap the benefits of said decision.

I just soak it in apple juice for about 2 hours, rub it with (paprika, black pepper, brown sugar, onion powder), make a bowl of foil & poke some holes in it, emplace the butt, dump a bunch of dehydrated onion on the top, emplace in smoke at 215 degrees (smoke is cherry & pecan shells soaked in apple cider vinegar), let it go for 3 hours. Remove to the oven at 215 and wait for it....wait for it..... pull at 190 after cool.

Mix with some of my low country Carolina BBQ sauce. Top sammich with PP, cole slaw and some smoked ssaaassage....Retreat to a chair that reclines. Pop the top on some ice tea. Watch football.

[Großer Kriegschwein]

3 lbs. Three hours? Or longer?

1.5 hours per pound (give or take at 215 until it reaches at least 190)

[razorbackkid]

3 lbs. Three hours? Or longer?

It'd take Auburn's whole team and water bongs..I mean water boys...to smoke that much in 3 hours.

[PeabodyHawg]

I'm smoking 3 racks of ribs and a Boston Butt.  Putting everything on about 4:00am for an 8-9 hour smoke. 

Brats, hot dogs (for the kids and wussies), burgers, and corn will go on the grill about noon.

Everything should be ready for guest to devour pregame.

:razorback: :razorback: :razorback: :razorback:

[Razorbax]

I'm smoking 3 racks of ribs and a Boston Butt.  Putting everything on about 4:00am for an 8-9 hour smoke. 

Brats, hot dogs (for the kids and wussies), burgers, and corn will go on the grill about noon.

Everything should be ready for guest to devour pregame.

:razorback: :razorback: :razorback: :razorback:

8 to 9 hour of smoke for ribs? I prefer 3-2-1 method. Dry rubbed the night before....Re-dry rubbed right before smoking. All wood with Peach/Pecan/Hickory mix. 3 hours of smoke at 210~230, 2 hours with the texas crutch (butter/margarine, brown sugar, beef stock, apple juice and some more of the dry rub) and finished on grill with glaze (Pineapple juice, brown sugar, cayenne  and soy sauce).

[jcharkansas]

I usually smoke a rack of baby back ribs on game day but it's gonna be so hot I'll probably just make some indoor game food. Like sausage balls and chips and salsa, I really love some smoked lunch meat too. Best place imo to get that is courseys in St joe

[PeabodyHawg]

8 to 9 hour of smoke for ribs? I prefer 3-2-1 method. Dry rubbed the night before....Re-dry rubbed right before smoking. All wood with Peach/Pecan/Hickory mix. 3 hours of smoke at 210~230, 2 hours with the texas crutch (butter/margarine, brown sugar, beef stock, apple juice and some more of the dry rub) and finished on grill with glaze (Pineapple juice, brown sugar, cayenne  and soy sauce).

Errbody has their own method.  Your's sounds pretty good.  I'll have to try it sometime. 

I have a covered pit that was built to have an offset smoke box that I can adjust the amount of heat going to it.  This is where the ribs will smoke.  They will have the heat turned way down the last couple of hours.

The butt will stay on the middle rack in the main area of the pit.  I'll use a ~4 lb butt and smoke at 210-215 for 1.5-2 hrs per pound.

[arkhogball]

Whatever I can grab in the Magic Kingdom while I sit and watch the game on my WatchESPN app.

[Calvin Swine]

Baby back ribs or pork tenderloin on the Big Green Egg.  Then, probably some apple cobbler & vanilla ice cream to round it out.  *drool*

[Großer Kriegschwein]

Errbody has their own method.  Your's sounds pretty good.  I'll have to try it sometime. 

I have a covered pit that was built to have an offset smoke box that I can adjust the amount of heat going to it.  This is where the ribs will smoke.  They will have the heat turned way down the last couple of hours.

The butt will stay on the middle rack in the main area of the pit.  I'll use a ~4 lb butt and smoke at 210-215 for 1.5-2 hrs per pound.

I have to mention deep fried ribs. Freakin pork chop smellin, spiced tastin, deep fried love.

Cut em apart after you pull the membrane. (deep fry the rib tips for the youngins). Put em in the bag and liberally cover in whatever spice you like (Tony's, Cavenders, ect...) Oil up to 300 degrees and drop them in 3 or 4 at a time. Check the ribs every couple minutes and watch them shrink back off the bone. Once done, drop em on newspaper to drain and start diggin in after they are cool enough to handle. Freakin phenominal.

Crispy pork chop-like fat is delicious.

[razorbackkid]

I have to mention deep fried ribs. Freakin pork chop smellin, spiced tastin, deep fried love.

Cut em apart after you pull the membrane. (deep fry the rib tips for the youngins). Put em in the bag and liberally cover in whatever spice you like (Tony's, Cavenders, ect...) Oil up to 300 degrees and drop them in 3 or 4 at a time. Check the ribs every couple minutes and watch them shrink back off the bone. Once done, drop em on newspaper to drain and start diggin in after they are cool enough to handle. Freakin phenominal.

Crispy pork chop-like fat is delicious.

You should really stop this.  I'm about to kill my son's pet pig.

[troyer37]

I really appreciate everybodys replies. I will definelty be trying some of these as I like to cook and try new methods of smoking and rubs. Cobler and ice cream sounds pretty good to wash everything down. And a cold beer of course.

[RT1941]

Crawfish are out of season - where are you getting yours?

[Großer Kriegschwein]

I really appreciate everybodys replies. I will definelty be trying some of these as I like to cook and try new methods of smoking and rubs. Cobler and ice cream sounds pretty good to wash everything down. And a cold beer of course.

Don't drink much anymore. Baby twins will do that. I think maybe some crawfish would be nice. Haven't partaken in any of these supposedly fine Weezyanna crawfish in the year I've lived here.

[The_Iceman]

Crawfish are out of season - where are you getting yours?

They will be frozen. Ordering them from a place in Louisiana that delivers.

[BorderPatrol]

They will be frozen. Ordering them from a place in Louisiana that delivers.

No offense, but that sounds nasty.

bp

[Großer Kriegschwein]

They will be frozen. Ordering them from a place in Louisiana that delivers.

Well that blew my plan. Oh well..

[M L (bassplayer)]

Birds (chicken)  :razorback:

[Razorbax]

Errbody has their own method.  Your's sounds pretty good.  I'll have to try it sometime. 

I have a covered pit that was built to have an offset smoke box that I can adjust the amount of heat going to it.  This is where the ribs will smoke.  They will have the heat turned way down the last couple of hours.

The butt will stay on the middle rack in the main area of the pit.  I'll use a ~4 lb butt and smoke at 210-215 for 1.5-2 hrs per pound.

Absolutely....I would never tell another man how to cook what they like....Different strokes......

[Wayne Watson]

Grilled duck with leg of lamb, fresh grilled corn and sparrow guts.  Peach cobbler and ice cream.

[jacobp]

No offense, but that sounds nasty.

bp

they are.

[HF#1]

Hot Pockets

[HogFanatic]

Not sure what all is going to be served at our watch party, but my additions will be some crab and colby filled jalapeno poppers (delicious) and some smoked chicken with my special cherry chipotle barbeque sauce.

ETA: The dadgum beer drink is still up in the air. I may not be able to get drunk this Saturday. If so, that will be the first game in several years I have watched without drinking beer. ... I may get cranky. Haha

[TheRazorback500]

I'm not. Wendy is.